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TIPSY SQUIRE

Category:    Cakes, Desserts
Yield:9 servings
 
  1 1/4 c  Cake flour                        1/2 ts Vanilla
      1 ts Baking powder                     1/4 c  Butter, melted
      3    Eggs                                     Sherry Custard Sauce
      1 c  Sugar                             1/2 c  Whipping cream
    1/2 c  Warm milk                         1/2 c  Toasted slivered almonds
 
  1.  Heat oven to 350F. Line bottom of square pan (9 x 9 x 2) with waxed
  paper. Mix flour and baking powder; reserve.
  
  2.  Beat eggs and sugar in large bowl on high speed about 3 minutes or
  until thick and lemony. Beat in milk and vanilla on low speed. Beat in
  flour mixture; stir in butter carefully. Pour into pan.
  
  3.  Bake about 25 minutes or until wooden pick inserted comes out clean.
  Cool 10 minutes; remove from pan and cool completely. Prepare Sherry
  Custard Sauce. Beat whipping cream in a chilled bowl until stiff. Cut cake
  into serving pieces; split each piece in half horizon- tally. Place bottom
  half on serving plate; top with 3 tablespoons custard sauce. Cover with
  other half; top with 2-3 tablespoons of custard sauce. Garnish with whipped
  cream and almonds.
  
  ======================================================================
                          Sherry Custard Sauce
  
  2   eggs                                2   egg yolks 1/3 cup sugar dash of
  salt 2 1/2 c milk 2 T sherry
  
  Mix eggs, egg yolks, sugar and salt in heavy 2 quart saucepan. Stir in milk
  gradually. Cook over medium-low heat,stirring constantly, just to boiling.
  Remove from heat and stir in sherry. Pour into glass or plastic bowl. Cover
  and refrigerate at least 2 hours but no more than 24 hours.
 

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